|
Cake Decorating, Candy Making, & Cookie
Baking Products
Information Area - Cake Decorating & Candy Making
Shopping
Help &
Policies
Cake Photos
| |
| A-J WINBECKLER ENTERPRISES
|
|
Cake Decorating Supplies
& Candy Making Supplies |
|
Check back often for new
products. |
|
We appreciate your business!
|
|
Not Finding the Cake
Decorating or Candy Making Supplies You're
Looking For?
Search All Cake Decorating and Candy Making Supplies Here!
Cake Decorating Instruction
Free Tutorials on cake decorating and how to use your
cake decorating supplies.
Cake & Icing
Preparation
-
Baking the Cake
-
Baking Times,
Batter Amounts & Number of Servings
Icing Chart - What Type To Use, Storage, Etc.
Leveling the Cake
Cake Board Preparation
-
Cake Board Ruffle Chart
Torting the Cake
Filling the Layers
-
Stacking the Layers
Achieving A Smoothly Frosted Cake
Two Methods of Icing the Cake
Cutting Charts
-
For round, square and sheet cakes, you don't need
to cut the cake board. Just use a board that is 2
inches larger than your cake. (If the cake is 8 in.
diameter, buy a 10 in. round board.) For shaped
cakes, you will need to cut a board to fit: Turn pan
upside down and trace onto your cake board, leaving
1 in. extra around the edges. Cut board with a craft
knife. Next, trace the cut board onto Floral Foil,
making outlines 3-4 inches larger than the board.
Now, wrap the board: Cut Floral Foil along
outline. Place your board, white side down, on top
of your cut foil. Cut deep slits at several points
along foil edge, creating tabs of foil to wrap
neatly around the board. Secure foil tabs to the
board with tape.
Adding Ruffle to your cake board? Use the chart
below for correct measurements.
|
|
Find cake board size below; cut amount suggested.
Cake Board
|
Tuk-N-Ruffle
|
|
Rounds |
8
in.
10 in.
12 in.
14 in.
16 in.
18 in. |
2
ft. 6 in.
3 ft.
3 ft. 7 in.
4 ft.
4 ft. 8 in.
5 ft. 2 in.
|
|
Rectangles |
7
x 11 in.
9 x 13 in.
11 x 15 in.
12 x 18 in. |
3
ft. 4 in.
4 ft.
4 ft. 8 in.
5 ft. 4 in.
|
|
Ovals |
7-3/4 in.
10-3/4 in. |
1
ft. 9 in
2 ft. 6 in.
|
|
Squares |
6
in.
8 in.
10 in.
12 in.
14 in.
16 in. |
2
ft. 4 in.
3 ft.
3 ft. 8 in.
4 ft. 4 in.
5 ft.
5 ft 8 in.
|
|
Hexagons |
6
in.
9 in.
12 in.
15 in.
13-1/2 in.
16-1/2 in. |
1
ft. 9 in
2 ft. 6 in.
3 ft. 6 in.
4 ft. 6 in.
3 ft. 3 in
4 ft.
|
|
|
Add height to your tiers and flavor to your cakes
by torting and filling each cake. Buttercream or
thick-consistency fruit fillings work great; don't
use any filling which may spoil or runny fruit
fillings which may seep into the cake and discolor
it. See our recommended filling recipes. You may
torte a tier to create several divisions.
1. USING A SERRATED KNIFE
Measure cake sides and mark with dots of
icing or toothpicks all around. Place one
hand on top of the cake to hold it steady
and rotate the stand. While slowly turning
the cake, move the knife back and forth to
cut cake along the measured marks. Repeat
for each additional layer.
|
 |
2. USING THE WILTON CAKE LEVELER
Torting is easily done with the Cake
Leveler. Follow the same procedure you use
for leveling.
|
 |
|
|
For a classic round or rectangular cake, you may
want to put two leveled cakes together, joined with
your favorite filling. This adds height and drama to
your design. It's easy to do!
| 1. Fill a decorating bag
with medium consistency icing and use tip 12
or use the coupler without adding a tip.
Start with the bottom layer, leveled side
up. Create a dam or circle of icing just
inside the edge of the cake. This will
prevent any filling from seeping out when
the next layer is added. Squeeze a circle
about 3/4 in. high and 1/4 in. from the
outside edge of the cake. |
 |
| 2. Fill the center
with icing, fruit filling or pudding. |
 |
| 3. Place the next layer
on top, making sure it is level. The weight
of the layer will cause the circle of icing
to expand just right. Place the top layer,
leveled side down, so the top of the cake is
perfectly smooth and level. |
|
|
Creamy Smooth Icing & Spatula or Icer Tip Method
(See Instructions Below for applying icing)—The easiest way to achieve a
smoothly frosted cake is to begin with a creamy smooth icing. To achieve
creamy smooth icing with a planetary-action mixer (KitchenAid and Hobart),
completely fill the bowl and cover the top of the paddle with icing. Mix on
low speed until all air bubbles are broken down. Do not overmix. If your
mixer has standard beaters, mix with the icing coming only half way up the
beaters. If a cake is frosted with creamy smooth icing, a smoothly frosted
cake can usually be achieved by using only a large, angled spatula held at a
slight angle so just one side of the spatula skims the surface of the icing.
Smooth the sides first then the top. On the top, work from the outside edge
towards the center. Use long, smooth strokes that feather off just past the
center. Clear the spatula after each stroke.
Paper Towel Method—Certain brands of paper towels
can be used to obtain a smooth icing surface. To begin, spatula smooth the
icing as described above. Let the icing crust approximately 15 minutes. Test
a small area by rubbing your fingers over a dry paper towel on the icing. If
it does not stick, you may lay the paper towel over the icing (flat) and rub
over it with your fingers and palm, keeping your hand as flat as possible.
This removes air bubbles and spatula marks creating a smooth surface.
Water Smoothing Method—This method can be done one
of two ways.
1) Frost the cake as usual and presmooth with a dry spatula.
Dip a large spatula in hot water. Hold the spatula at a slight angle so just
one side skims the surface of the icing. Smooth the sides of the cake first.
Smooth the top of the cake from the outside edge of the cake towards the
center. Use long, smooth strokes that feather off just past the center.
Clear and rewet the spatula after each stroke. Be careful not to
overwet the icing. Colored icing may streak.
2) Or use a spray bottle to slightly wet the icing then skim
the spatula across the surface as described previously. Clear the spatula
after each stroke. Be careful not to overwet the icing. Colored icing
may streak.
When you ice a tier cake, remember-crumbs are your
enemy. They'll ruin the perfectly clean look you strive
for. The trick to keeping crumbs out of your icing is to
glide your spatula on the icing. Never allow the spatula
to touch the surface of the cake. Some decorators prefer
to "crumb coat" layers by lightly icing the cake first,
allowing a light crust to form, then adding a top icing
cover.
| 1. Place a large amount
of thin consistency icing on the center of the
cake top. Spread across the top, pushing toward
edges. |
 |
2. Cover the sides with
icing. Smooth sides first by holding the spatula
upright with the edge against the side, slowly
spinning your decorating turntable without
lifting the spatula from the cake's surface.
Return excess icing to the bowl and repeat until
sides are smooth.
|
 |
| 3. Smooth the top using
the edge of the spatula. Sweep the edge of the
spatula from the rim of the cake to its center.
Then lift it off and remove excess icing. Rotate
the cake slightly and repeat the procedure,
starting from a new point on the rim until you
have covered the entire top surface. |
 |
Smooth the center of the cake by leveling the icing
with the edge of your spatula. For easier smoothing, it
may help to dip the spatula in hot water, wipe dry, and
glide it across the entire surface. Set the cake aside
and allow the icing to crust over for at least 15
minutes before decorating. At this point you may also
lay parchment paper on the iced cake top and gently
smooth with the palm of your hand.
USING A #789 Icer Tip
| 1. Trim a 16 in.
Featherweight bag to fit tip 789. Fill bag half
full with icing. Hold bag at 45º angle and
lightly press tip against cake. Squeeze a ribbon
of icing in a continuous spiral motion to cover
cake top, with last ribbon forcing icing over
edge of cake top. |
 |
| 2. To ice the sides,
squeeze icing as you turn the cake slowly.
Repeat the process until the entire cake side is
covered. |
 |
| 3. Smooth the sides and
top with a spatula, same as above |
 |
|
|
Portions of text and images courtesy of Wilton
Industries, Inc.
|
